Vegan Basil Coconut Curry with Tofu & Avocado

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I am thankful for living in Seattle for so many reasons, but honestly one of my top favorite parts of living here in the access to fresh, local, beautiful produce. Beyond my local farmers market that I can go to every Sunday, I am truly spoiled to be able to take the water taxi (yes hello Grey’s fan I am living the dream) down to Pike Place Market any day I want! I actually don’t take advantage of this quite as much as I used to when I first lived here and took the bus or walked everywhere, but whenever I go back I remember why I used to go so often.

The coolest part of Pike Place is not just the fruits and vegetables, but also the local shops. There are tons of local artists that set their shop up here every morning and break it down every night- it actually still amazes me how they do this. One of my favorite stands is a little spice shop that grew all their herbs on their farm and turned them into amazing spice mixes. This was where I was first introduced to Basil Curry spice and OMG it was a game changer. Before this, I mostly had eaten your traditional Thai red, green, and yellow curries- but I had never even thought of adding basil to the mix. Unfortunately for me, the last time I visited this shop, I was informed they stopped selling this specific spice (I begged them to bring it back), but what that meant for the meantime was that I’d have to recreate this spice all on my own.

Another surprising epiphany that came to me with this spice, was how well Basil and Avocado go together. This mix resulted from having a bare fridge with only tofu, avocado, some coconut milk, and this spice mix to start- but it’s now turned into a veggie filled regular at my home. I guess I should have expected the combo would work, since I love all things green, but believe me when I say the combo will be timeless.

This recipe is vegan, gluten-free, and full of delicious healthy fats! In my journey towards a more mindful life, fats have been there every step of the way- to keep me full longer and satisfied with every bite. I especially love how creamy the coconut milk and avocado make this dish. This recipe also comes protein packed because of the Tofu, and also contains many of the B vitamins needed for vegans and vegetarians which are harder to find in a traditional American diet (hello nutritional yeast and your B6/B12 wonders).

1tspred pepper chili flakes*more if you would like a spicier curry as this makes it relatively mild

1/2tspgarlic powder

1/4tspdried ginger

1/4tspcoriander

1/2Tbspolive/avocado oil

1/2tspsalt*more to taste

Pan Fried Tofu & Chickpeas

14 ozextra firm tofu

1Tbspolive/avocado oil

15 ozcanchickpeas

2Tbspnutritional yeast

2 tspgarlic powder

1/2tsp salt

Toppings

1bunchfresh basil

1/2-1jalapeno peppers(optional)

2smallavocados* 1 large avocado will also work

Instructions

Begin by cooking your rice according to instructions. You will prepare the curry while the rice is cooking.

The first step is to pan fry the tofu and chickpeas. Add 1 tbsp of oil to wok. Once heated, add in your cubed tofu and chickpeas. Fry until sides of tofu and chickpeas begin to brown, stirring occasionally while cooking. Add in nutritional yeast, garlic powder, and salt and cook an additional 2 minutes until tofu and chickpeas are evenly coated. Remove from pan and set aside.

Mix spices in a separate small bowl and set aside.

In the now empty wok, add in 1/2 tbsp avocado oil. Once heated, add in your spice mix. Fry for 1 minute. Next, add in the sliced onions and peppers and cook for 2-3 minutes, stirring frequently.

Add in your coconut milk to the pepper and onion mix, stir, and cook 5 minutes. Next add in your tofu and chickpea mixture, reduce the heat to a simmer, and cook for an additional 5 minutes. Remove the pan from the heat and let sit for 5-10 minutes before serving to help the curry sauce thicken.

Pour your basil curry on top of the rice. Top with diced avocado, jalapeno peppers, and fresh basil. Enjoy!